Intro -- Preface - Superfoods -- Contents -- Chapter 1: Introduction to Superfoods -- 1.1 What We Eat -- 1.2 How Are We Looking at So-Called Superfoods Today? -- References -- Chapter 2: Avocados -- 2.1 Cultural History -- 2.2 Nutritional Research on Avocado Consumption -- 2.3 Related Science Topics -- 2.4 Social Issues in Avocado Production and Distribution -- 2.5 Recipes -- References -- Chapter 3: Bush Berries -- 3.1 A Cultural History of Bush Berries -- 3.2 Current State of Nutritional Research and Health Claims for Bush Berries -- 3.3 Science Behind Bush Berries -- 3.4 Social Issues -- 3.5 Recipe(s) -- References -- Chapter 4: Chocolate -- 4.1 Cultural History -- 4.2 Current Research on Chocolate and Human Health -- 4.2.1 Polyphenols -- 4.2.2 Methylxanthines -- 4.3 Related Topics -- 4.3.1 Botany -- 4.3.2 Fermentation -- 4.4 Social Issues -- 4.4.1 Cacao Farmers -- 4.4.2 Environment and Agriculture -- 4.5 Recipes -- References -- Chapter 5: Coffee -- 5.1 Coffee: A Cultural History -- 5.2 The Current State of Nutritional Research on Coffee and Its Health Claims -- 5.3 Coffee: Botanical and Ecological Aspects -- 5.4 Coffee and Social Issues -- 5.5 Recipes -- References -- Chapter 6: Dark Leafy Greens -- 6.1 Cultural History -- 6.2 Survey of the Current State of Nutritional Research and Health Claims -- 6.2.1 Greens and Anti-nutrients -- 6.3 Survey of the Botany, Biology, and Chemistry of Leafy Greens -- 6.3.1 The Complex Life of Leaves -- 6.3.2 The Need to Be Green -- 6.3.3 Induced Defense Weapons -- 6.4 Sustainability, Environmental Health Concerns, Agricultural Issues, Fair Trade and Marketing Issues of Greens -- 6.4.1 Unintentional Vehicles for Pathogens -- 6.5 Culinary Uses -- 6.6 Give the Green Light to These Recipes -- References -- Chapter 7: Cultured Milk -- 7.1 The Elixir of Life Meets the Apostle of Longevity.

7.2 Health Benefits of Fermented Milk -- 7.3 Solving "The Milk Problem" -- 7.4 Health Benefits on a Grander Scale -- 7.5 Social and Environmental Questions in the Yogurt Industry -- References -- Chapter 8: Ginger -- 8.1 Cultural History -- 8.2 Traditional Chinese Medicine -- 8.3 Ayurvedic Medicine -- 8.4 Traditional Western Medicine -- 8.5 Ginger in Nutrition and Health Research -- 8.6 Plant Constituents -- 8.7 Gingerols and Anti-inflammatory Action -- 8.8 Arthritic Conditions -- 8.9 Neurodegenerative Disease -- 8.10 Other Health Benefits -- 8.11 Ginger -- 8.12 Ginger Cultivation -- 8.13 Culinary Uses -- References -- Chapter 9: Oily Fish -- 9.1 Introduction -- 9.2 Cultural History -- 9.3 Fish Oil: Current State of Research and Health Claims -- 9.3.1 LC3FA Supplements -- 9.3.2 Asthma -- 9.3.3 Cardiovascular Disease -- 9.3.4 Cognitive Performance and Mental Health -- 9.3.5 Pregnancy Outcomes -- 9.3.6 Psoriasis -- 9.4 Issues: Contaminants and Sustainability & -- Fish Oil Markets -- 9.4.1 Contaminants -- 9.4.2 Sustainability and Fish Oil Markets -- 9.5 Recipes -- 9.5.1 Anchovy Nicoise Salad -- 9.5.2 Salmon Stir Fry -- References -- Chapter 10: Superfood Seeds -- 10.1 Cultural History -- 10.2 Nutritional Research/Health Claims -- 10.3 Chia Seeds -- 10.4 Flaxseed -- 10.5 Hempseed -- 10.6 Botany/Biology/Chemistry -- 10.6.1 Social Issues -- 10.6.2 Use of Seeds - How to Use/Cook -- 10.6.3 Recipes -- References -- Chapter 11: Tea -- 11.1 Cultural History -- 11.2 Nutrition Information -- 11.3 Health Claims -- 11.4 Botany/Biology/Chemistry/Biochemistry -- 11.5 Social and Environmental Issues -- 11.6 Recipes -- References -- Chapter 12: Tree Berries -- 12.1 Cultural History -- 12.1.1 Açaí -- 12.1.2 Amla -- 12.1.3 Mulberry -- 12.2 State of Nutrition Research -- 12.2.1 Açaí Berry -- 12.2.2 Amla -- 12.2.3 Mulberry -- 12.3 Other Botanical and Chemical Properties.

12.4 Social Issues -- 12.5 Recipe -- References -- Chapter 13: Potatoes -- 13.1 The Cultural History of Potato -- 13.1.1 Domestication and Distribution -- 13.1.2 Potato in Global and U.S. Agriculture: Features of Modern-Day Production -- 13.2 Survey of Current State of Nutritional Research -- 13.2.1 Overview of Potato Food Chemistry: Nutrients -- 13.2.2 Overview of Potato Food Chemistry: Bioactive Compounds -- 13.2.3 Consumption of Whole Potato and Effects on Chronic Disease and Health -- 13.2.4 Anti-nutrition -- 13.2.5 The Challenge with Potato Food and Nutrition Research: There Is No One Potato -- 13.3 Exploration of Related Science Topics -- 13.3.1 Other Aspects of Potato Plant Health that Impact Human Health -- 13.3.2 Evolution of S. tuberosum and Final Chemical Traits of the Potato Tuber -- 13.4 Societal Issues of Potato -- 13.4.1 Sustainability and Environmental Health -- 13.4.2 Current and Future Markets and Technologies -- 13.5 Recipes -- References -- Chapter 14: Grapes & -- Wine -- 14.1 Introduction -- 14.2 Cultural History -- 14.3 Wine: Current State of Research and Health Claims -- 14.3.1 Alcohol Consumption: Risk Vs. Benefit -- 14.3.2 Cardiovascular Disease & -- "The French Paradox" -- 14.3.3 Metabolic Syndrome & -- Type 2 Diabetes -- 14.3.4 Chronic Respiratory Illness -- 14.3.5 Cancer -- 14.4 Science Topics for Enhanced Understanding -- 14.4.1 Basic Grape Botany -- 14.4.2 Wine Polyphenol Chemistry -- 14.5 Current Issues -- 14.6 Wine and Food -- References -- Index.